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  1. #21
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    Misono Molybdenum 210 gyuto is $90. I like the profile of Misono gyutos, good fit and finish. The matching parer is $59.

    As good a choice for non-knife nuts as any I reckon.

    Togiharu Inox at Korin are tough, take a good edge and are thinner than most western handled knives. 15% off until the end of July too I believe, putting a 210 in the sub-$100 category.

    The Suisin western inox knives are in your price bracket and are pretty highly thought of around here.

  2. #22
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    Quote Originally Posted by James View Post
    A bit thicker is an understatement - the knife is ROBUST.


    I love the way these knives are perceived as value leaders. Pathetic grind for a gyuto really, surely cuts like a dog. And before someone chimes in "you can thin it blah blah" - 99% of the people buying these are not going to have anywhere near like the skill required to do the work.

  3. #23
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    I have a cold chisel that looks like that.
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

  4. #24
    Quote Originally Posted by Timthebeaver View Post
    Misono Molybdenum 210 gyuto is $90. I like the profile of Misono gyutos, good fit and finish. The matching parer is $59.

    As good a choice for non-knife nuts as any I reckon.
    I forgot about the Misono Moly line. Misono's are well thought of by many members here (except for the UX10 line which is WAY overpriced). I would imagine that's a good gyuto for the price. Also, if I recall reading here correctly, the fit and finish are good and the out of the box edge is also good.
    Michael
    "Don't you know who he is?"

  5. #25
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    Quote Originally Posted by mhlee View Post
    I forgot about the Misono Moly line. Misono's are well thought of by many members here (except for the UX10 line which is WAY overpriced). I would imagine that's a good gyuto for the price. Also, if I recall reading here correctly, the fit and finish are good and the out of the box edge is also good.
    I think Misono went "off-the-radar" a bit as they were the first maker to announce a big price hike (around 50% I believe) a couple of years back, even though many have since followed suit. Before this the Moly was pretty popular.

    I know Lefty thinks very highly of the Moly. The ones I have seen do have good F&F.

  6. #26
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    There's been a recent price drop following the drop in the yen, the moly and Swedish lines are probably well placed price-wise now.

  7. #27
    Quote Originally Posted by Timthebeaver View Post
    And before someone chimes in "you can thin it blah blah" - 99% of the people buying these are not going to have anywhere near like the skill required to do the work.
    +1 I completely agree with this.

    I finally thinned my test knife - a Global G-2 - for the first time ever last month after having that knife for 10 years. I had sharpened that knife dozens of times, but never thinned the original bevels.

    And, to be honest, while it was a lot easier than I expected, I think that's only because I've been really working on my freehand sharpening now for about two years on a regular (monthly) basis. I feel like it takes practice to know where the shoulder of the bevel is, a light touch, and consistent pressure to abrade the shoulders of edge consistently, and the same skills to blend the edge. (I'm not even sure I did that nice of a job, but I can say that the performance was greatly improved, the bevel was relatively consistent all along the edge, and it looked decent to me.)

    It's unreasonable, IMHO, to expect or require a regular user to have to thin a brand new knife to get it to perform well.
    Michael
    "Don't you know who he is?"

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